My real life superpower

Nerds!!!

Outside of about a two week span in high school, I've never tried to hide the fact that I'm a nerd. Not just in the "Oh yeah, I read 27 think pieces about comics last week" way, but in a "Big Bang Theory isn't funny because physicists aren't represented well" kind of way.

These days, I stick to cocktails and reading a lot of sci-fi and fantasy. I'm an extroverted introvert, so I tend to prefer deep conversations to small talk. Bartending has helped partially overcome my aversion to small talk, and booze usually tends to lubricate the conversation (pun intended). Even four years in, I'm still trying to wrap my head around people wanting to hear about my nerd-dom.

And at cocktail parties and young professional events, that's my superpower. Not everyone likes reading the same things I do, but almost everyone has a favorite cocktail, mocktail, or flavor. Get on that topic, and I'm in my element.

Probably the greatest part of it is that cocktails are capital-c cool. People want to talk about what they like and dislike in food and drink, and love hearing how things fit together. Dive into the history of a spirit or cocktail? Your audience is usually captive.

My origin story thankfully doesn't begin with exposure to radiation or chemicals or science. When I started behind the bar, I spent almost all of my off-hours researching drinking history, lore, and recipes. I made dozens of flashcards to learn recipes for classic cocktails, and dove into it like I would have for a paper in college. My manager had provided links YouTube videos on bartending technique, and I practiced at home. When I was at work, I went through my flashcard deck of tasting notes as I tried new-to-me spirits, liqueurs, and tinctures.

No matter how far into it I got, customers at the bar wanted to hear about what I'd discovered. My friends were interested, and editors began accepting stories about the weirder aspects of drinking and bartending culture. Before, I had to rely on extensive web searches, tips from friends, or writing assignments to find topics to pitch, but in the bar world, everything was new and shiny and desirable.

I'm still finding things that keep it fun, but the shine has worn off for me. Cocktails are a big part of what I do, and until I find the end to all of the topics I have in my pitch ideas notebook, I'll keep digging. Right now, it's tequila and modernist authors, but in the next week, I'll probably start developing cocktails to submit for the winter menu at Marble Ring.

And until the day the drinking trend moves back to sugar-laden, day-glo club drinks, cocktails will be my superpower. 

Want to claim a superpower of your own? Check out my online whiskey class! In 30 minutes, you'll zoom through nine videos and become a whiskey hero all your own.

Starting Fresh

"Tell me, what is it you plan to do with your one wild and precious life?"

Last weekend, I came across the Mary Oliver poem that included that line, and it's stuck with me. Since then, I've been hustling my freelance game harder than ever before. As a result, I'm calling September The Month of Just Doing It. So far, I've pitched two national publications and one regional one. I've requested an update from a private client, and scheduled an interview.

Even though I haven't been blogging, I've been writing more than ever before on many of the same topics. Here's a handy list of life updates:

• I still love cocktails. My dream of writing for mental_floss has been a reality for almost a year, and my editor's help in finding my voice in science writing has been invaluable. Read those posts here.
• I'm exercising regularly. Not all of the written entries have been posted yet, but having Chris Conn as my personal trainer at Omega Life Fitness has pushed me to a new level of fitness. On to the next goal.
• Rejection is OK. I've already had a pitch rejected from one national publication, but immediately pitched another. If my motivation to keep moving, working, failing and learning ever stops, I'm finished as a freelancer. For The Month of Just Doing It, I will continue to research and pitch new stories, even if they fail. I also entered a cocktail competition earlier this year and made it to the finals. I didn't win, but did learn a lot from the process itself.
• I'm engaged. Even before I was engaged, I was writing for Love Inc., a wedding publication dedicated to all love -- equally. I've written about buying a wedding dress, getting engaged (in that order), and various industry trends.
• I don't like new things. As a writer, being change-averse is both silly and counter-productive. Without experiencing new things, you can't develop new material for any medium. This weekend, Adam and I went to a marksmanship clinic. It was a new and thoroughly frustrating experience, but I can now hit a target with a damn fine grouping at 100 yds, and am a passable shot up to 400 yds. This winter, I'll go hunting with Adam for the first time.
• Bartending is still awesome. Writing and bartending are two of my passions, and getting to pursue them both concurrently is amazing. But both take hustle, hard work and energy. Over the next few months, I'll be ramping up my networking on both fronts to see how I can move them forward.

Cocktail of the Hour -- the Sherry Flip

After ten months of bartending, I've tasted through quite a few different sherries. Before that, I considered sherry to be a product only for cooks and older women. Needless to say, the range of styles and flavors quickly turned my apprehension into appreciation. In cocktails, this ingredient can add aspects such as dryness or a sweet, round nuttiness. High quality sherry also adds a lovely rich, velvety body. Flips are the oldest defined class of cocktail. Modern variations usually involve an egg, sweetening agent and base liquor or liqueur, but the earliest flips were most likely variations of a spiced, sweetened and beer-based punch. This cold weather drink was probably also heated with a poker, causing sugars to caramelize and the whole brew to hiss and boil. The result was a complex mix of sweet and bitter from quickly heating the mix with the poker.

About 150 years ago, the first references to cold flips appear. As rum and other spirits became more available within Europe and elsewhere, they replaced beer as the base for the flip. Some bartenders (or home bartenders) added egg and sometimes cream to the mixture, and the cold flip was born. Though the inclusion of cream is now categorized separately, this class of drinks has a long and well-established history.

Since most bars no longer stock fire-heated pokers (can haz industrial heating rod?), cold flips have become the more prevalent cocktail option. These creamy, sweet, rich confections are the perfect nightcap or post-dinner dessert.

Recipe: 2 dashes Chocolate molé bitters 1 whole unpasteurized farm egg* 1 tsp Grade B maple syrup 2 oz sherry (NOT CREAM OR COOKING SHERRY) Combine all ingredients in a cocktail shaker and shake vigorously for 20 seconds without ice. Add ice and shake for an additional 20 seconds or until combined and chilled through. Strain into a chilled rocks glass.

*If you're apprehensive about using an uncooked egg in a cocktail, read my primer on the subject here.

2014

2013 was full of more love, triumph and running than any other year before it. At the beginning of the year, I was about to leave my first (and probably last) ever corporate job to start working at a local hospital. After only a few months, I left that job to bartend and freelance.

As a beginning bartender, the hours and fluctuating pay have been challenging, but knowing I don't have to keep office hours can be its own reward. Technique-wise, it's been so fun to begin mastering the basics and working towards a deeper understanding of the foundations and science that underpin it. However, the combined time constraints of Adam's and my work often mean that we can go days without seeing each other for more than five minutes. During this upcoming year, I will set my priorities and honor them as such.

I also began treating my writing like a business and building it accordingly. This approach has expanded my market significantly and given me a bit of financial wiggle room. Connections within my network have afforded an online column for mental_floss, pieces for a gorgeous wedding magazine and a continued relationship with my first freelance client. In 2014, I'll build my market and marketable (writing) skill set even further.

This year also marked the start of my journey to become a runner. It hasn't been easy or extremely consistent, but it's consistently demonstrated the necessity of exercise. I haven't been blogging much about writing or running recently because I had too much material. Once that had passed, I didn't have enough so I stayed away. That changes in 2014. Instead of trying to continue a breakneck pace of personal blogging, I'm cutting back.

Each week, I will be posting twice: one Cocktail of the Week post and one running or writing post. Two posts each week will provide a stable schedule (hopefully) without giving me an excuse to skip runs. 2014 looks different than any previous year, but it looks pretty nice from here. Bring it on, 2014. Bring it on.

Not-so-needful things

It's come to my attention that I'm hard to shop for. Personally, I think my interests are pretty straightforward, but if I need something, I'm not going to wait for a holiday. If I can afford it, I'm likely to buy it immediately. So, here's a list of the nonessentials I've got my eye on right now by category of interest:

• For running, I'm looking out for deals on GPS watches and extra pairs of running tights and headbands. Though I haven't been the best at keeping up with running during the deadline crunch, it'd be good to stock up for the cooler months to come.
• Writing-wise, I need to update my business casual wardrobe. Some of the pieces in it were purchased when I was a completely different shape. Since I'm cheap and hate shopping, it'll probably be a while before this need is met.
• Though I get a lot of practice bartending while I'm on shift, I should probably stock my home bar. After purchasing a mixing spoon and shaker tins of my own, I'm getting closer, but I need to also stock vermouth, fruit, syrups, strainers, bitters and rum. My wishlist is also full of bartending books: Gary Regan's The Joy of Mixology, David Wondrich's Punch! and Imbibe!, David Embury's The Fine Art of Mixing Drinks, to name a few.

Let's be honest: I'm probably not going to leave my couch today. I don't like the concept or execution of Black Friday and therefore will not be participating if I can avoid it. I hope your Black Friday is similarly relaxing!

Meanwhile, in my living room

Today, I didn't want to write. I want to curl up in a blanket and stare at my bedroom's ceiling tiles, not confront all of the deadlines looming right after Thanksgiving. Despite the funk, I'm up and about.

Days like this are the reason that I exercise. Even just 15 minutes of yoga or running or lifting weights has the almost magical ability to get me back to emotionally level within a few hours. This week, my schedule is riddled with deadlines and bartending shifts. Between the seven remaining deadlines and quite a few hours behind the bar, I'm seeking out all the things I can do instead of knocking out deadlines early.

The problem is that fitness won't wait. If I put it off, my mood suffers, but if I commit to it, I'm diverting precious energy with the knowledge my energy levels will eventually increase exponentially. It may sound like lip service to the proven research on science, but it's true. Though I want to melt into the couch, I won't.

In my years on this planet, I've experienced the ups and downs that come with living fully. The sadness and joy and love and craziness that accompany it are natural parts. These emotions are vital to being human. They're also so powerful that they can control the path of life, but exercise can help to regulate them.

Even if a short yoga session only serves as a quick mental break, the time spent will be well worth it. As a science, tech and writing nerd, my brain is usually stuck in high gear, and running or lifting slow my thoughts just enough to keep me sane. So, if you need me, I'm unplugging for the next 45 minutes before I go in to Octane.

How not to become a full-time writer

I love writing. Building individual words into words and articles that demonstrate my knowledge and wit has been an incredibly fun way to spend my time and energy outside of bartending. However, I've recently become aware that some habits I've formed are not conducive in any way, shape or form to expanding my freelance markets. I've put together a list of the worst offenders to help others avoid my mistakes.

• Netflix is a fantastic substitute for cable. However, there are millions of hours' worth of TV shows and movies available instantly. Getting sucked into a show (or three or four) is easy, but extracting yourself is not. Start watching Supernatural at your own risk.
• Complacency is easy. There's something to be said for treating your current clients like gold -- it's absolutely necessary for a freelancer to succeed -- but it's another to stay within your boundaries because they're comfortable. Taking action will mean facing rejection and bouncing back, but just asking could lead to possibilities you'd only imagined. After reading mental_floss as a kid, I never thought I'd actually have a column on their website, but I do. It's more awesome than I could have imagined.
• Networking is a buzzword for a reason. Writing and freelancing do depend on your knowledge, but breaking into new markets is just as dependent on who you know as what you know. Until you reach out to your friends and acquaintances, you'll never know what opportunities their networks can offer.
• A personal blog can be a great way to put your thoughts out there for the Internet to judge, but it can also turn into a distraction from real, paying deadlines and important personal connections. Balance is key.
• Ignoring your limits is a great way to get yourself sick, overwhelmed and unable to function at all. Taking on too much work can seem like the perfect way to set yourself apart from the crowd, but it can also backfire -- hard. If you get exhausted and miss a deadline, it'll make an editor remember you in a way that can harmfully impact your personal brand.

Profession vs. personality

Professionally, my life is split between two extremes. As a freelance writer, I sit on my couch and translate my thoughts into words that are published on websites, blogs and print. These jobs challenge the boundaries of what I think I can write and continuously expand my horizons. I'm alone when I write, but I'm seldom lonely.

Most days, I leave my apartment only to run or to go to work. In the past months, running has become an exercise in pacing both my strides and my life. It's not always something I do well, but I keep trying. I have more energy when I run, and am more able to tackle all of the challenges thrown my way.

When I'm behind the bar, I step it up. I drink more tea and if I'm really tired, some espresso to keep my energy levels high. I joke, banter, tell stories, talk to customers/friends and keep moving. If I'm in motion, I'm awake and can keep the momentum going. It's fast-paced, hospitality-oriented and way different from anything else I've done.

I've found recently that I'm having more trouble recharging after my shifts. Whether it's exhaustion, an inconsistent sleep schedule, lack of exercise or overstimulation, I can't seem to get rested. Though I've put a plan into effect to get back to regular exercise and have started blocking off time to read. After deleting Candy Crush, this plan seems to be working. My energy levels are slightly higher, and I have finally worked through my to do list.

Next week, I'm looking forward to more time to myself. I'll also be putting together a Halloween costume and getting ready to start the November #bloglikecrazy challenge. Though it'll add daily blogging to my to do list, I'm looking forward to getting back in the habit of writing and taking time out for my blog each day. As well, sitting down with my writing every day will give me the chance to evaluate my priorities as a freelancer. I may not like what I find, but it'll make me more honest.

Until then, I'm going to keep on working towards balancing my work obligations and personal needs. Right now, it's time to read.

Have any advice for balancing your personality type with job expectations? Leave them in the comments!

Suck it up, buttercup

I'm not a morning person. Combined with my bartending schedule, my preference for being productive starting around noon usually means I don't go running until the hottest part of the day. During the summer, that means I'm running in high temperatures and stupidly humid conditions. If there's a hell, I'm pretty sure mine would include daily runs at 2 PM in July in Alabama. Since the temperatures have cooled a little, my problems have changed slightly. Now, knee pain, overwork and poor hydration have me almost constantly laid out. As an aside, the first two weeks of training with Resolute Running felt good. Each run caused soreness, but recovery was quick and relatively painless. Since I caught the superbug/evil snot monster infestation, running and working have just made me very tired.

Right now, I'm frustrated. It seems that almost everything I do is exhausting, and running just heightens it. Running has never been my favorite past time, but it's always been bearable. For a while, it was invigorating, empowering and sometimes even refreshing. I needed it.

Now, it almost feels like a task. I've depleted my sleep reserve and don't know how to get my equilibrium back. What I do know is that I'll start by going for  a short run today and, let's be honest, follow it with a nap. At some point, though, I'd really like to not feel quite so tired.

Title today comes from a quasi-inspirational saying. Got any tips for beating exhaustion? Leave them in the comments!

How (not) to run a 5K

Last Saturday, I ran my first 5K. Though I did walk at some points during the Monkey C Monkey Run race, I ran every hill and beat my time goal. That said, I didn't care for myself well in the days leading up to the race. In fact, I could have injured myself badly during the race due to my stupidity.

In the future, I will get a good night's sleep before a race. Last Saturday, I worked a bar shift, and got four hours of sleep. Adam drove me to the race so I didn't have to stress out about parking or having an accident, but I get even clumsier when I don't rest.

I will pace my first mile better so I don't burn through all of my energy. Even though I beat my time goal, my energy level was shot for the rest of the day. Interval training will also help me to build endurance so I'm not bedridden for the weekend.

Speaking of training, I will do more cross training and yoga. After the race, I didn't cool down properly. Even after 45 minutes with my torture tube -- errr -- foam roller, my gluteus maximus is still pretty sore. Again, it's something that I usually do religiously, but my sleep deprived brain rejected stretching in favor of huddling under a towel during breakfast.

Despite the number of silly ways I undermined my race, I did do a few things right. The day before, I over-hydrated. I stretched out well before work and stuck to the dinner and snacks I had packed. I ran once early this week, and worked out my core so I wouldn't fatigue my legs.

After setting a benchmark time, I have signed up for another race on November 16th. By that time, I will most likely have started training for a half marathon (a what? a half marathon). Right now, I think this distance will be more of a challenge than anything, but I have an amazing resource in the coaches and classes at Resolute Running. Just knowing that I'm not training alone is a huge comfort.

When I race in November, I plan to run the entire route without stopping and to improve my time. These goals may be modest, but they're doable as long as I exercise regularly. The bump in energy and productivity that regular activity can provide me with the impetus to work through my to do list and to set new goals. From there, the possibilities are endless.

Do or do not. There is no try

Since I graduated college, I have resisted defining myself by my job title. After being raised to be the author of my own story, the idea of describing my identity with others' words makes me feel like some manic pixie dream girl. Once I quit my day job to bartend and freelance, I have fewer reservations about shaping titles like these to fit my life.

Not using these titles became an excuse. Denying that I am a writer and a runner gives me the slack I need to put off blog posts and speed drills. Not admitting these parts of my identity gives me the room to fail without fear of consequence. If I'm not a writer, having a pitch ignored or rejected is just part of being an amateur freelancer. If I'm not a runner, spending the afternoon on my couch instead of the sidewalk isn't neglecting a training routine, it's personal care.

The truth is that I am both a writer and a runner. My spreadsheet of story ideas and markets won't pitch itself, and I'll never be able to run 3.11 miles if I don't lace up. Pretending that I have no responsibility to these titles won't cut it anymore. I simply can't ignore it anymore.

Tonight I work my first solo bartending shift at Octane. Though I haven't been too hesitant about calling myself a bartender, I qualify the title by adding "baby" or "in training." Truthfully, I will be learning new parts of the craft during every shift I work. If I keep using a qualified title now, I may never stop, further hindering my ability to hone my skills.

Needless to say, the denial and qualifications stop now. I am a writer, runner and bartender, and should direct my energy to develop these abilities instead of denying them. It's about damn time.

Today's title comes from Yoda's speech to Luke.

An ordinary life

A year is a surprisingly long time. At the beginning of August last year, I was on the verge of starting my first non-temporary office job. I had never seriously considered a career as a freelance writer, personally blogged or mixed a classic cocktail.

After spending several months in a cubicle, I was restless, lethargic and generally miserable. Tutoring and freelancing were the only paid gigs that reflected what I'd learned during my time in school, so I focused my energy there. At a certain point, it was too much. I'm pretty good at pacing myself, but six hours of sleep couldn't replenish the amount of energy burned each day.

Then I got an offer I couldn't expect -- a chance to learn the art of craft cocktails from one of my favorite bartenders in Birmingham. Two years' experience writing about cocktails had given me a taste of the industry, but not the deeper knowledge I needed to cover the topic in depth. My full-time job wouldn't accomodate this change, so I put in my two weeks' notice.

Yes, I quit my job to tend bar. Yes, it may sound like a quarter life crisis. No, it was not a bad idea.

So far, it's been one of the best decisions I've ever made. I have learned how to properly stir/shake a cocktail, explain a bar's worth of product and actually taste wine/beer/liqueur/liquor. Historical cocktail books became my reading materials, and my drink flashcards became a permanent fixture in my purse.

I love it. I love it all, and through it I've become part of the up-and-coming food and drink scene in Birmingham.

With my recent career and lifestyle changes, I've been considering splitting this blog into sections: writing, mixing and running. All three are topics I love, and each brings a part of my life into balance. However, the division into three separate blogs might be out of reach both financially and time-wise. For now, I will categorize posts based on these topics.

Today's title comes from a yoga instructor's discussion of the importance of an ordinary life. Obviously, my definition of ordinary has drastically changed over the past few months.